October 28, 2015
We made this as an appetizer for our Halloween party, but it would be just as good over a bed of linguine noodles. The original recipe called for bay scallops, but we chose to use shrimp instead because we couldn’t get scallops. Since we’re in Colorado, finding fresh seafood can sometimes be a challenge, but based on the way our guests gobbled them up, shrimp seemed to be a fine alternative.
- 1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
- 1 stick (8 tbsp) Softened Unsalted Butter
- 1 1/2 tbsp Unsalted Butter
- 1/4 cup Canned Pure Pumpkin
- 1 tbsp Fresh Sage – chopped
- 1/4 tsp Salt
- 1 Lemon – cut in half
In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.